Synopsis of recent research by authors named "Xinzhong Hu"
- Xinzhong Hu's recent research focuses on the fermentation and structural characteristics of various plant-based starches and polysaccharides, emphasizing their implications on health, nutrition, and functional food development
- Findings indicate that microbial dynamics during fermentation significantly influence metabolite profiles and the functional properties of the resulting food products, such as improved digestibility and neuroprotective potential of oat protein-derived peptides
- The studies also highlight the role of gut microbiota modulation through dietary components like oat bran and highland barley β-glucan in addressing issues such as non-alcoholic fatty liver disease and systemic inflammation related to high-fat diets
